Saturday, April 29, 2006

We had a little bit of leftover phyllo from the other night and some endive from the catering gig, so this dish seemed a natural choice...

This is recipe is heavily adapted from a class we took with chef Michael Symon around 1999. The grape leaves keep the tempeh from drying out during the baking and add a nice additional flavor to these little phyllo strudels...

here's a few shots of how it's assembled...

For the tempeh: Cut into eight pieces, fill a small saute pan with water halfway up the side of the tempeh, and add a splash of tamari. cook over high heat until the liquid has evaporated. Heat oil to 375°F and deep fry the braised tempeh for about three minutes...

Assembling the strudel:

Rinse/drain eight grape leaves. place tempeh piece at the bottom...

...and roll up.

Take one phyllo sheet, fold in half like a book, and brush with a combo of olive oil and chopped rosemary.

We had a little bit of leftover phyllo from the other night and some endive from the catering gig, so this dish seemed a natural choice...

This is recipe is heavily adapted from a class we took with chef Michael Symon around 1999. The grape leaves keep the tempeh from drying out during the baking and add a nice additional flavor to these little phyllo strudels...

here's a few shots of how it's assembled...

For the tempeh: Cut into eight pieces, fill a small saute pan with water halfway up the side of the tempeh, and add a splash of tamari. cook over high heat until the liquid has evaporated. Heat oil to 375°F and deep fry the braised tempeh for about three minutes...

Assembling the strudel:

Rinse/drain eight grape leaves. place tempeh piece at the bottom...

...and roll up.

Take one phyllo sheet, fold in half like a book, and brush with a combo of olive oil and chopped rosemary.

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.